[go: up one dir, main page]

BR9710164A - Oven-roasted fries having a deep frying flavor and texture. - Google Patents

Oven-roasted fries having a deep frying flavor and texture.

Info

Publication number
BR9710164A
BR9710164A BR9710164-8A BR9710164A BR9710164A BR 9710164 A BR9710164 A BR 9710164A BR 9710164 A BR9710164 A BR 9710164A BR 9710164 A BR9710164 A BR 9710164A
Authority
BR
Brazil
Prior art keywords
fries
oven
texture
deep
finished
Prior art date
Application number
BR9710164-8A
Other languages
Portuguese (pt)
Inventor
Jeffrey John Kester
Patrick Joseph Corrigan
Alyce Johnson Papa
David Thomas Biedermann
Original Assignee
Procter & Gamble
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Procter & Gamble filed Critical Procter & Gamble
Publication of BR9710164A publication Critical patent/BR9710164A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Patente de Invenção:<B>"BATATAS FRITAS ASSADAS EM FORNO TENDO UM PROFUNDO SABOR E TEXTURA DE FRITURA"<D>. A presente invenção refere-se a batatas fritas à francesa produzidas a partir de um forno, que se aproximam dos atributos e características das batatas fritas acabadas em fritura profunda em gordura. As batatas fritas com acabamento em forno da presente invenção podem ser diferenciadas das batatas fritas em forno comerciais ou da técnica anterior em que elas possuem uma combinação de atributos, especificamente, umidade ponderal, gordura total, umidade interna, atividade de água na superfície e um Valor de Textura, que formam as mesmas indistinguíveis das batatas fritas em fritura profunda. As batatas fritas com acabamento em forno compreendem a partir de cerca de 32% até cerca de 50% de umidade ponderal, a partir de cerca de 8% até cerca de 25% de gordura total, a partir de cerca de 55% até cerca de 80% de teor de umidade interna, uma atividade de água de superfície de menos do que ou igual a cerca de 0,55, e um Valor de textura (força máxima [gramas]ou área sob a curva da força de deformação[grama seg.] dentro do um terço de um teste de compressão específico) de pelo menos cerca de 200.Invention Patent: <B> "FRIED POTATOES ROASTED IN OVEN HAVING A DEEP FLAVOR AND FRYING TEXTURE" <D>. The present invention relates to French fries produced from an oven, which approximate the attributes and characteristics of French fries finished in deep fat frying. The oven-finished fries of the present invention can be distinguished from commercial or prior art oven fries in that they have a combination of attributes, specifically, weight moisture, total fat, internal moisture, surface water activity and a Texture Value, which form the same indistinguishable from deep fried fries. Oven-finished fries range from about 32% to about 50% by weight, from about 8% to about 25% of total fat, from about 55% to about 80% internal moisture content, a surface water activity of less than or equal to about 0.55, and a texture value (maximum force [grams] or area under the deformation force curve [gram sec .] within one third of a specific compression test) of at least about 200.

BR9710164-8A 1996-04-29 1997-04-16 Oven-roasted fries having a deep frying flavor and texture. BR9710164A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US63954496A 1996-04-29 1996-04-29
PCT/US1997/006395 WO1997040711A1 (en) 1996-04-29 1997-04-16 Oven-baked french fries having deep-fried taste and texture

Publications (1)

Publication Number Publication Date
BR9710164A true BR9710164A (en) 1999-09-28

Family

ID=24564538

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9710164-8A BR9710164A (en) 1996-04-29 1997-04-16 Oven-roasted fries having a deep frying flavor and texture.

Country Status (18)

Country Link
EP (1) EP0906034A1 (en)
JP (1) JPH11508148A (en)
KR (1) KR20000065080A (en)
CN (1) CN1219849A (en)
AR (1) AR006902A1 (en)
AU (1) AU724894B2 (en)
BR (1) BR9710164A (en)
CA (1) CA2251899A1 (en)
CO (1) CO4761044A1 (en)
CZ (1) CZ343898A3 (en)
IL (1) IL126632A0 (en)
MA (1) MA24152A1 (en)
NO (1) NO984915L (en)
NZ (1) NZ332275A (en)
PE (1) PE62998A1 (en)
TW (1) TW366267B (en)
WO (1) WO1997040711A1 (en)
ZA (1) ZA973543B (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6001411A (en) * 1997-10-29 1999-12-14 The Procter & Gamble Co. Storage stable par-fries having reduced levels of pyrazine
CN1291869A (en) * 1998-02-23 2001-04-18 宝洁公司 Oven finishing system for food products
AU5564599A (en) * 1998-08-13 2000-03-06 J.R. Simplot Company Oven-baked french fries having extended hold time
WO2001003518A1 (en) * 1999-07-09 2001-01-18 The Procter & Gamble Company Oven-baked french fries comprising 2,4-decadienal and/or methional
CA2670722C (en) * 2007-05-07 2015-09-29 Nonpareil Corporation Baked potato products and process for preparing same
BE1028100B1 (en) 2020-02-27 2021-09-28 Baeten & Co Edible products

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3865964A (en) * 1971-03-15 1975-02-11 Ore Ida Foods Coating the surface of frozen, fried french fries with atomized fat globules
US3968265A (en) * 1973-02-01 1976-07-06 American Potato Company Freeze-thaw stable, french fry potato product and process for producing the same
CA1064764A (en) * 1976-03-30 1979-10-23 Bruce E. Phillips Frozen french fried potatoes with oil sprayed surfaces
US4109020A (en) * 1977-07-01 1978-08-22 The United States Of America As Represented By The Secretary Of The Army Method of producing crisp reheated french fried potatoes
US4269861A (en) * 1979-02-21 1981-05-26 Heat And Control, Inc. Process for preparing french fried potatoes and apparatus
GB2078081B (en) * 1980-06-26 1984-01-18 Lamb Weston Inc Proces for preparing frozen french fried potatoes for oven reheating
US4551340A (en) * 1980-12-02 1985-11-05 General Foods Corporation Process for preparing frozen par-fried potatoes
US4590080A (en) * 1983-03-28 1986-05-20 J. R. Simplot Company Process for preparing parfried and frozen potato products
US4542030A (en) * 1983-11-25 1985-09-17 Ore-Ida Foods, Inc. Process for preparing low calorie french fry product
DE3814587A1 (en) * 1988-04-29 1989-11-09 Eckardt Kg Pfanni Werk Otto Process for the production of deep-frozen french fries
US5000970A (en) * 1989-06-30 1991-03-19 Horizons International Foods, Inc. Process for preparing reheatable french fried potatoes
US5308640A (en) * 1992-08-28 1994-05-03 The Procter & Gamble Company Low greasiness french fries and methods for preparing same

Also Published As

Publication number Publication date
NO984915D0 (en) 1998-10-22
ZA973543B (en) 1997-12-04
CZ343898A3 (en) 1999-03-17
AU2733097A (en) 1997-11-19
KR20000065080A (en) 2000-11-06
NO984915L (en) 1998-12-10
CA2251899A1 (en) 1997-11-06
IL126632A0 (en) 1999-08-17
AR006902A1 (en) 1999-09-29
CN1219849A (en) 1999-06-16
NZ332275A (en) 2000-05-26
MA24152A1 (en) 1997-12-31
AU724894B2 (en) 2000-10-05
EP0906034A1 (en) 1999-04-07
CO4761044A1 (en) 1999-04-27
TW366267B (en) 1999-08-11
PE62998A1 (en) 1998-10-30
WO1997040711A1 (en) 1997-11-06
JPH11508148A (en) 1999-07-21

Similar Documents

Publication Publication Date Title
KEETON Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties
Crovetti et al. The influence of thermic effect of food on satiety
Edwards et al. Metabolic rate, blood sugar and the utilization of carbohydrate
Anderson et al. Sensory, shear, and cooking properties of lower‐fat beef patties made with inner pea fiber
Fielding et al. Exercise, free radical generation, and aging
MY116922A (en) Peanut spread having reduced fat and reduced calories
HUP9902145A2 (en) Composition and its use as a food supplement or for lowering lipids in serum
Lakshmi et al. Hypoglycemic effect of selected sorghum recipes
Mohamed et al. Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours
BR9913017A (en) Oven-baked potato chips with prolonged retention time
NZ332274A (en) Baking oil coated french fries
Whitley et al. Metabolic responses to isoenergetic meals containing different proportions of carbohydrate and fat
BR9710164A (en) Oven-roasted fries having a deep frying flavor and texture.
EP0271963A3 (en) Food compositions with superior blood cholesterol lowering properties
CA2294729A1 (en) Suspension for adding a controlled amount of ingredient to a food product
Linder et al. Exercise, serum lipids, and cardiovascular disease—risk factors in children
Hursh et al. Low-carb and beyond: the health benefits of inulin
Abood et al. Smoking status, body composition, exercise, and diet among Navy men.
Ponnampalam et al. Use of plant materials to enhance the nutritional appeal of processed meat products
CA2241048A1 (en) Fatty acid esterified propoxylated glycerin as frying oil compositions
Dunlavy et al. DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED‐OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS 1, 2
Jalal et al. Effect of oatmeal as fat replacer on the quality of low fat Goshtaba prepared by traditional and machine methods
Hanefeld et al. Coronary risk factors in adults: The influence of nutrition in early life
RU92003599A (en) HALVA
Patel et al. Texturized navybean protein concentrate as a meat extender in frankfurters

Legal Events

Date Code Title Description
B10A Cessation: cessation confirmed
B15K Others concerning applications: alteration of classification

Ipc: A23L 19/18 (2016.01)